Name: Fried Chicken Caesar Sandwich
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless chicken thighs or breasts; 1 cup buttermilk; 1 1/2 cups all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; Oil for frying (vegetable or canola); 1 cup chopped romaine lettuce; 1/2 cup Caesar dressing; 1/4 cup shaved Parmesan cheese; 4 brioche or sandwich buns; Optional: lemon juice, anchovy paste, crushed croutons, sliced tomatoes, avocado, or hot sauce

Jump to Recipe·Leave a Review

The fried chicken Caesar sandwich is everything I crave in one bite—crispy, juicy chicken paired with creamy Caesar dressing, crisp romaine, and a buttery toasted bun. It’s a bold twist on the classic Caesar salad, turned into a sandwich that’s just as satisfying as it sounds.

Why I Love This Recipe

I love how this sandwich combines all the flavors of my favorite salad with the indulgence of fried chicken. The contrast between the crunchy coating on the chicken and the cool, tangy Caesar dressing is just perfect. It feels fancy but is actually super easy to pull together, especially when I want to impress without much effort. Fried Chicken Caesar Sandwich

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless chicken thighs or breasts
Buttermilk
All-purpose flour
Salt and pepper
Garlic powder
Paprika
Oil for frying
Romaine lettuce
Caesar dressing
Parmesan cheese, shaved
Brioche or sandwich buns
Optional: lemon juice, anchovy paste, croutons for extra crunch

Directions

I marinate the chicken in buttermilk for at least an hour (or overnight) to tenderize and add flavor.
In a shallow bowl, I mix flour with salt, pepper, garlic powder, and paprika for the coating.
I heat oil in a deep skillet to 350°F, then dredge the chicken in the seasoned flour, pressing it in well.
I fry the chicken until golden brown and crispy—about 5–6 minutes per side depending on thickness—then let it rest on a rack.
I lightly toast the buns, then spread Caesar dressing on both sides.
I layer with romaine, a crispy chicken piece, shaved Parmesan, and extra dressing if I want it messy (I usually do).
I top it all with the bun and dig in while it’s hot.

Servings and timing

This recipe makes 4 sandwiches and takes about 30–40 minutes total, including prep and cook time. It’s a great option for lunch, dinner, or even a game day meal.

Variations

I sometimes use grilled chicken instead of fried for a lighter version.
For extra crunch, I sprinkle crushed croutons inside the sandwich.
I’ve added sliced tomatoes or avocado when I want to bulk it up.
Spicy Caesar dressing or hot sauce on the chicken gives it a kick.

Storage/Reheating

I store leftover fried chicken separately from the buns and lettuce to keep everything crisp. I reheat the chicken in the oven or air fryer at 375°F until hot and crispy again—usually about 10–12 minutes. Assembled sandwiches don’t store well, so I build them fresh right before eating. Fried Chicken Caesar Sandwich

FAQs

Can I bake or air fry the chicken instead?

Yes. I bake it at 400°F for 20–25 minutes or air fry at 375°F for about 15 minutes, flipping halfway through. It still gets a great crunch.

What’s the best chicken cut to use?

I prefer boneless chicken thighs—they stay juicy and flavorful. But breasts work well too if pounded thin.

Can I use store-bought Caesar dressing?

Definitely. I do it all the time when I’m in a rush. A high-quality dressing makes a big difference.

What kind of bun works best?

I love using brioche buns—they’re soft and rich, which balances the crispy chicken. But any soft sandwich bun works.

Is it good cold?

It’s best hot, but I’ve had leftovers cold and they’re still tasty—especially the chicken in a wrap or salad.

Conclusion

The fried chicken Caesar sandwich is one of my favorite mashups—crispy, creamy, and packed with bold flavor in every bite. It’s easy to make, satisfying to eat, and always a hit whether I’m cooking for myself or a crowd. Once I made this, it instantly became a repeat recipe in my kitchen.